THAI CURRY CHICKEN AND SHRIMP WITH COCONUT MILK ENJOY DAN:

THAI CURRY CHICKEN AND SHRIMP WITH COCONUT MILK by CHEF DAN:

Serves 4

INGREDIENTS:

1 tablespoon red curry paste

2 skinless, boneless chicken breasts

12 ounces shrimp

Zest of 1 lime

1 tablespoon olive oil

3 teaspoon brown sugar

1/4-teaspoon EACH fish sauce, tandoori masala, and mirin

1 (19 Oz) can Mae Ploy coconut milk

1 onion, sliced

2 garlic cloves, minced

1 thumb-size fresh ginger, smashed

DIRECTIONS:

1.   Heat a deep saucepan over high heat.

2.   Add paste and sauté for 40 seconds or until fragrant.

3.   Add shrimp, zest and sauté 1-2 minutes.

4.   With a slotted spoon remove shrimp.

5.   Set aside, keep warm.

6.   Add onion, and ginger and sauté for 4 minutes.

7.   Add garlic and sauté 1 minute.

8.   Add brown sugar and next 3 ingredients.

9.   Add coconut milk and chicken and bring to a boil.

10.                Reduce heat, cover and simmer 15 minutes.

11.                Return shrimp to saucepan and stir continuously for 1 minute.

ENJOY DAN:                                                 PLANT SEEDS & SING SONGS: